Steps

Hide Images

1

In Dutch oven or 5-quart saucepan, place potatoes and salt. Add water just to cover. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until tender. Drain; rinse with cold water to cool. Drain well. Cool slightly.

2

Place potatoes in large bowl. Add tomatoes, celery, chives and bacon.

3

Stir in ranch dressing. Serve warm, or cover and refrigerate until ready to serve.

Notes

Tips

Expert Tips

Make this a Bacon, Lettuce and Tomato Potato Salad by spooning each serving into Bibb lettuce cups.

If refrigerating this salad to serve later, save the bacon to stir in just before serving.